Description
A delectable seafood delight where jumbo lump crab meat meets creamy binders and buttery baking—creating a luxurious, restaurant-quality appetizer that’s surprisingly simple to make.
Ingredients
- 1 lb jumbo lump crab meat, well‑drained
- 2 tbsp mayonnaise
- 1 egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp finely chopped green onions or chives
- 1 tbsp breadcrumbs (optional, or gluten‑free)
- Pinch of salt and pepper to taste
- 2 tbsp melted butter (for drizzling)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment or foil.
- Gently fold together crab meat, mayo, beaten egg, Dijon, Worcestershire, lemon juice, Old Bay, green onions, breadcrumbs (if using), salt, and pepper—being careful not to break up the crab lumps.
- Shape the mixture into 2 large or 4 medium balls and place them on the prepared tray.
- Drizzle each bomb with melted butter to ensure a golden, crisp exterior.
- Bake them for 20–25 minutes, until they turn golden brown and fragrant.
- Let them rest briefly, then serve warm with lemon wedges and, if feeling indulgent, a side of tartar or aioli.
Notes
- Optional: Chill the shaped bombs for 15–20 minutes before baking to help them hold shape.
- Spicy variation: Add cayenne pepper or chopped jalapeños for extra heat.
- For a gluten-free version, omit breadcrumbs or swap in almond flour.
- Air-fryer option: Air-fry at 375 °F for approximately 15 minutes for a lighter version.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- You can make the bombs up to 24 hours ahead—just store them covered in the fridge and bake when ready.
Nutrition
- Serving Size: 1 Crab Bomb
- Calories: 300 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
